Best Ever Scalloped Potatoes – Creamy, Cheesy, Lots Of Flavor - cooking recipe

Ingredients

6 baking potatoes, peeled & sliced thin
2 (10 1/2 ounce) cans cream of mushroom soup (or cream of celery)
1/2 cup sour cream
1 1/2 cups of grated medium cheddar
6 ounces Velveeta cheese, cut into thin squares (approx 1 1/2 Inch Piece off a Large Block)
1 small yellow onion
1/4 cup chives (Freshly Chopped)
1 teaspoon Lipton Onion Soup Mix (Dry)

Preparation

In a large covered casserole dish spray entire dish with a cooking spray and then spread 1 entire can of Cream of Mushroom soup evenly on the bottom (best way I've found to prevent the potatoes from sticking & adds flavor).
Chop the onion into very small pieces & set aside.
In a separate bowl mix 1 can of Cream of Mushroom soup, the Sour Cream and 1 TSP of Dry Lipton Onion Soup Mix (added for the flavor of the seasonings which makes it extra tasty).
Peel & Slice the Potatoes Thin.
LAYER #1: Start layering in the casserole dish with the Cream of Mushroom soup on the bottom: Layer of POTATOES then spread approx 6 spoonfulls of the SOUP & SOUR CREAM mixture on top, then ONIONS then 1/2 cup of CHEDDAR CHEESE.
LAYER #2: POTATOES then approx 6 spoonfulls of the SOUP & SOUR CREAM mixture, then VELVETA CHEESE squares distributed evenly across.
LAYER #3: POTATOES then all the remaining SOUP & SOUR CREAM mixture then the remaining 1 cup of CHEDDAR CHEESE.
Sprinkle the chives evenly across the top.
BAKE COVERED in the oven at 300 degrees for about 11/2 hour.
BAKE UNCOVERED for approx another 1 hour or as needed until done and top is slightly browned (test with a fork and make sure the potatoes are done). Note: Baking uncovered at the end helps reduce the excess moisture.